A freezer-friendly bacon breakfast sandwich is the answer to a busy morning! Meal prep then reheat these tasty eggs, bacon, and cheese sandwiches anytime.
The moment the sun starts to shine through the window until the last star flickers I am planning my next meal. I’m always thinking about food! My day starts very early and I need a balanced breakfast to keep me sustained throughout the morning grind. I’m sharing these freezer-friendly bacon breakfast sandwiches just for you, so you can grab and reheat.
I only have time to grab something quick or portable as I hit the road. A food bar or banana may only last for so long before my tummy starts to growl. With this recipe, there’s no excuse to skip breakfast ever again, or hit the drive-through when you can make these gourmet sandwiches.
It all starts with fresh and wholesome ingredients. Freshly cracked eggs, chives, oven roasted bacon, and cheddar cheese. I chose to use whole wheat and fiber English muffins. They are still very soft and tender, yet you get more fiber with each bite. Fiber + feeling satisfied = Happy!
I originally saw this idea to bake a large scrambled eggs casserole and create cutouts from thekitchn. I thought it was a brilliant idea and gave it a try. I like the ease of doing it this way, but I think one downside is that you get a lot of waste with the edges. But not to worry, I use the extra pieces in my fried rice for dinner that day and even added it on top of some udon noodle soup later that week.
To make the egg cutouts I used a large biscuit cutter or lip of a cup would work too. Each bite has freshly cracked pepper, salt, and chives for a hint of onion/garlic flavor. You can add any seasoning you like! These sandwiches can be 100% customized. I love a good sharp cheddar but smoked gouda, provolone, swiss or whatever makes your heart melt will work.
I have been roasting a big batch of bacon every Sunday for years. It worked out perfectly for these freezer-friendly breakfast sandwiches since I was already meal-prepping. Canadian ham, roasted turkey or prosciutto would also be delightful substitutions.
I couldn’t resist trying one of these freshly made sandwiches before they were wrapped up. The toasted muffin with all of the savory fillings had me happily chomping away. Okay, it’s time to get these breakfast sandwiches snuggled up in some foil, sealed in a plastic bag and placed in the freezer! I always look forward to grabbing one as I quickly run out the door.
I have found that about 1 minute to 90 seconds works well for reheating in the microwave. Check at the one-minute mark and go longer if needed. I will also toast the bread separately to add more crunch if I have a toaster nearby. It’s all about getting you fueled for the day, why not make it tasty and satisfying.
What do you have for breakfast during your busy days? I would love to hear your feedback on these breakfast sandwiches, do you crave them as I do?
What other quick egg cooking methods can I use?
If you are looking for an even quicker method to make the eggs and don’t mind a little bit of cooking, you can quickly carry out the scrambled eggs on the stovetop. A small nonstick pan works, or it’s worth investing in a one egg pan, they are affordable and the perfect size for the muffins. It only takes about 2-3 minutes to cook 1 egg. I would whisk 6 large eggs, 1 tablespoon of milk, season with salt, pepper, and chives. Evenly distribute the egg mixture as you cook one by one in a lightly greased preheated pan over medium-low heat, cook until set and you are ready to go!
Bacon Breakfast Sandwiches
- 10 large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chives, chopped
- 6 slices bacon
- 6 slices cheddar cheese, or your favorite
- 6 english muffins, whole wheat
- In the oven, place one rack in the lower third and the other in the upper third position. Preheat to 375°F.
- Whisk the eggs together with the milk, salt, pepper, and chives in a large mixing bowl. Grease a 9x13 baking dish with cooking spray, and pour the egg mixture inside. Place on the lower rack of the oven. Bake until the eggs are puffed around the edges and a knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
- Meanwhile, make the bacon. Line a baking sheet with foil. Lay the bacon down in a single layer with no pieces overlapping. Turn up the edges of the foil to catch any grease. Place pan on the upper rack of the oven and bake for 15 to 20 minutes. When finished, transfer the bacon to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.
- When the eggs and the bacon are both finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes until the edges are crispy.
- Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass, cut 6 rounds out of the eggs. Use the scraps for new sandwiches, or other dishes.
- To assemble the sandwiches lay the bottom halves of the English muffins in a row on a cutting board. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon. Finish by adding the muffin tops.
- If you are consuming right away, heat the sandwich in the preheated oven for 2-3 minutes until the cheese melts.
- If you are freezing the sandwiches, wrap each one in aluminum foil. Put all the sandwiches in a freezer bag for storing. Freeze for up to 1 month.
- To Reheat: Uunwrap the frozen sandwich and place it on a microwave-safe plate lined with a paper towel. Heat at full power for 1 to 1 ½ minutes, or until the cheese is melted and the egg is warmed throughout. Toast muffin separately if you want a crunchier sandwich.